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Spring Rolls With Ginger Lime Dipping Sauce



Quick and easy

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Prep Time:

30 minutes


12 servings


1/4  package  rice vermicelli

12  Banh Trang Dac Biet Spring Roll Skins

1  bag  Fresh Express Spring Mix Salad Greens

3/4  cup  H-E-B Mayonnaise

2  H-E-B Fully Cooked Sweet Chili Chicken Breasts, thinly sliced

1/2  cup  mint

1/2  cup  basil

1/2  c.  cilantro

1/2  cup  Hill Country Fare Mixed Cashew Nuts, chopped

1/2  cup  fried onions


2  garlic cloves, peeled

1  dried red chili pepper, seeds and stem removed

2  tablespoons  peeled and chopped fresh ginger

1/4  cup  sugar

2  tablespoons  chopped cilantro


Prepare the dipping sauce and set aside. Prepare the rice vermicelli according to package directions, rinse and drain. Cut the cooked vermicelli into 2-inch lengths and set aside in bowl.

Fill a large bowl with warm water. Dip one spring roll skin into water for 10 seconds and place on a wet dishtowel. When soft, the skin is ready to use.

Spread 1 tablespoon mayonnaise on the bottom third of the spring roll skin. Place 1/4 cup Spring Mix lettuce on top of mayonnaise, and follow with 2 tablepoons cut rice vermicelli, 2 slices of chicken and one each of the mint, basil and cilantro leaves. Sprinkle 1 teaspoon chopped cashews and fried onions over the herb leaves.

Fold the spring roll sides over to the center of the spring roll and begin to roll like a burrito or egg roll. Moisten the edges of the end of the spring roll skin with water to seal the roll. Set the prepared rolls on a serving tray, cover and refrigerated until ready to serve.

Sauce: Combine garlic, red chili, ginger, lime juice, sugar, cilantro and 1/4 cup water in a blender or food processor bowl. Blend for 30 seconds or until garlic and ginger is carsely pureed. Pour sauce in a small bowl and set aside. Makes 1 cup of sauce.
Nutritional Information
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